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Passionfruit Ice Cream

Easy ice cream…could technically be a sorbetto:-)...quick to make and a delight to eat. The tart combo of yoghurt, passionfruit and lime make it zing. Proportions of cream and yoghurt can be varied according to taste and you can use any fruit. Last time we made this we added blended mango and orange juice.

Separate passionfruit juice from seeds by rubbing with a spoon through a strainer or sieve. Retain about a tablespoon of the seeds to use in the icecream – more or less as you like.

Add all ingredients into a bowl or jug and beat well with electric beaters for a couple of minutes. Pour into an ice cream maker and churn for around 30 mins.

Place the mixture into a container and freeze further in the freezer for at least 4 hours or until frozen. The consistency will be less like shop ice cream and more like a frozen mousse.

No ice cream maker? After beating, place mixture into a shallow container and freeze until frozen at the edges. Remove and beat again with electric beaters, then return to the container and refreeze…you may need to repeat till you get the texture you want.

Tip

You can use more or less passionfruit and I've also used Barambah bush honey yoghurt and less sugar.